I’d like to know of anyone’s opinion on baking with Ghirardelli and whether you find the chocolate richer, softer, and needing more cocoa powder to balance for spreading and shaping? What about the Ghirardelli Intense Dark? And the Ghirardelli white that I nibbled at while baking with it last week – do you do that too? Are we shorting our batches or should we just write them as 10 oz broken into small bits with remaining 2 oz for the cook!